The LP Cold Brew
Pairs well with
Brazilian & Colombian Cold Brew Blend
The LP is our long-player — the blend we built for the slow, cold, twelve-hour listen. A full-bodied combination of washed and natural process coffees from Brazil and Colombia (Mundo Novo and Castillo varieties), roasted medium-dark so it thrives in cold water and still makes a lovely hot cup.
Tasting Notes
Milk chocolate, creamy and sweet — a smooth, clean finish with none of the harshness cheap cold brew hides behind ice.
How We Roast It
Cold water extracts differently than hot — slower, gentler, favoring sweetness and body over acidity. We roast the LP medium-dark with our signature stretched Maillard phase so there's a deep well of caramelized sweetness for that long, cold extraction to draw from. The same roast makes it a versatile everyday drip coffee when you want it hot. (The method, explained: the three phases of roasting.)
The Roasted Record Cold Brew Recipe
- Grind: coarse — sea-salt texture
- Ratio: about 1 part coffee to 4 parts water for concentrate (dilute to taste)
- Steep: at least 12 hours at room temperature, then strain
- Water matters even more when it's cold — a gallon of distilled water plus a Third Wave Water stick gives the minerals that pull all that chocolate through
Serve over ice, cut with water or milk, and keep the concentrate in the fridge for up to a week — your whole week's coffee, brewed on a Sunday night while a record plays.